Spanish-style chicken traybake hero

Beat the Budget’s Spanish-style chicken traybake

A super-easy dish of roasted chicken in a zingy tomato and olive sauce, with tasty parsley rice

, 17 December 2020

(1 vote)

Beat the Budget’s Spanish-style chicken traybake

  • 1 Hour 55 Mins

  • Serves: 4

  • Price: 94p per serving

Nutritional Info
Each 449g serving contains

  • Energy

    1296KJ

    310KCAL

    16%

  • Fat

    17.5g

    med

    25%

  • Saturates

    3.6g

    low

    18%

  • Sugars

    8.1g

    low

    9%

  • Salt

    1.26g

    low

    21%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 289kJ/69kcal.
Ingredients
  • 1.1kg Butcher’s Selection British Chicken Thighs
  • 2x400g tins chopped tomatoes
  • 150g black olives
  • 1 lemon, ½ juiced, ½ cut into wedges
  • 200g long-grain rice
  • Bunch parsley, finely chopped
  • STORE CUPBOARD
  • 1tbsp rapeseed oil
  • 1tbsp tomato purée
Method

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Mix the oil and tomato purée in a bowl. Add the chicken and stir to coat.

  • Put the chicken in a large roasting tin in a single layer and cover with the tomatoes and olives. Squeeze over the lemon juice and season with pepper. Roast for 45 mins.

  • Make sure the chicken skins aren’t covered in sauce, to allow them to crisp up. Cook for another 30 mins until the chicken is cooked through.

  • After 15 mins, cook the rice according to the pack instructions, stirring in ½ of the parsley at the start.

  • Divide the chicken and sauce between plates and top with the rest of the parsley and a grind of pepper. Serve with the rice and lemon wedges.